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R89.00
Produced by False Bay.
We follow a ‘less is more’, minimal intervention winemaking philosophy for all our wines. Grapes are tasted at regular intervals to determine optimal ripeness level. Harvesting takes place by hand after which, the grapes are whole bunch pressed in a modern basket press. Clarification happens naturally over a 24-hour period, without the addition of any enzymes nor settling agents. The juice is then fermented in older 600L barrels, concrete egg tanks and stainless steel tanks with the “wild yeasts” from the grapes, which allow for the flavours in the vineyard to be expressed in the wine. No additions of tartaric acid is necessary, due to the natural balance found in the grapes. Fermentation took roughly two months to complete and the wine was then left on the secondary lees for another month before bottling.
This Chenin Blanc combines richness with remarkable precision. Expressive aromas of white blossom, ripe pear, quince and preserved lemon are layered with subtle notes of chamomile, crushed oyster shell and gentle lees-derived complexity. A long, slow fermentation, followed by maturation in a combination of barrels, tanks and concrete eggs, has created a beautifully textured palate with depth and poise. Vibrant natural acidity and the cooling maritime influence of the Schapenberg bring freshness and a distinctive saline minerality, culminating in a long, elegant and persistent finish.
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